Place water and milk in a bowl and whisk in the vanilla and melted oil/margarine.

Add all the flour at once, along with the sugar and salt and whisk quickly until lump free. Try not to over mix at this stage, you just want the lumps gone - if you whisk it too much, the crepes will be rubbery.

Add more milk if necessary to create a pouring consistency.

Heat a non stick pan to a medium heat, oil it lightly and spread the batter around as thinly as possible. Turn when it is golden brown and cook for a further 30 seconds.

Topping:

Cut the tofu into 8 pieces and place in a strainer over a bowl to let
the liquid drain out. Leave like this to 'dry' for 2 hours. This will
help achieve a smoother consistency.

Soak the Annies Fruit Bars in water for 10 minutes, until starting to soften but not 'mushy'. Cut into small pieces.

Drain the liquid off the coconut cream and whip the remaining cream with half the icing sugar and the vanilla. Place in the fridge until ready to use.

Place the tofu and remaining icing sugar in a food processor and blend until completely smooth and creamy. This may take several minutes, and you will need to wipe the sides down with a rubber spatula every minute or so.

Fold all the ingredients together and place inside the crepes. Decorate with banana slices and drizzled passionfruit pulp.